Sunday, July 31, 2011

"Aha" Moment - Lorrie


The following story is written by my friend,  Lorrie B. She and I worked together for 2 years, and I was able to talk with her in bits-and-pieces about her journey to a better self. We would talk about the different things she was trying to do to lose weight, and I remember the day she announced that she had successfully gotten in the habit of going to the gym everyday, and was loving it! Then she endlessly invited me to go with her. (She quickly discovered that was a losing-battle). She is truly an inspiration for any young woman who is looking to lose weight, adapt a diet, and exercise more. Thanks for sharing your story, Lorrie!

   My first “aha” moment was in the summer of 2010 when I stepped on the scale at a local Big Lots. I was at my biggest, in the 270’s! I have been plus size my whole life but just kind of ignored it. The smallest I can remember being is a size 16 and that was when I was 13 years old. I started to realize the toll of the extra weight on my body. My back would go out every few weeks, I had severe pain in my feet even when I stood for only a few hours, It was harder to keep up with people, and don’t even get me started on “chub rub”.  If I wore a dress within a few hours my inner thighs would be swollen and at the end of the day they would be bleeding. I decided I needed to make a change so I could live a happier life. 

The first thing I needed to do was focus my mind and start setting goals for myself. Practicing SGI Buddhism really helped me achieve those things, through chanting. Being addicted to sugar  and cheese was a hard habit to break. I quit the sugary drinks. I was already a vegetarian at this point  but you might as well have called me a “cheese-atarian”. My boyfriend and I decided to go vegan for our health because of how addicted I was to cheese. As a result of these changes I dropped down to 258. I really wanted to lose more weight but didn’t know how to start.  This is when I saw celebrities on TV/ videos on you tube of people doing the lemonade diet and I decided to give it a try. I convinced my boyfriend to go along with me. On this diet my goal was to drink this lemonade and not eat  for at least a few weeks. Not surprisingly on day 4 I felt week and terribly hungry!  My boyfriend  came home and said that he had done some research on this diet and said that over all this was not a healthy way to lose weight. I agreed and that night we each had a giant bowl of red beans and rice. I can’t remember the last time I enjoyed food so much! I did lose 7 pounds during that 4 day period but gained it right back. Ultimately this is when I decided to find a healthy approach to weight loss that would not be a quick fix but a lifestyle change.

A few weeks later my boyfriend called me from his work telling me that he had found this free calorie counting website “caloriecount.about.com”. I wasn’t sure if this would work for me but I gave it a try. It took a few weeks to get the hang of logging everything that I ate. I learned how many calories that I needed  to eat to lose the amount I wanted to lose per week (2 pounds) based off of my personal info like my height, age, and activity level. I realized the more that I exercised the more I could eat while losing weight.  The website started me off with 2,000 calories (now I‘m down to 1,700).  For the next 21 days exercised because I wanted to make a habit of  it. I would go for 6 mile walks with my boyfriend and go to the gym on the days we didn’t go walking. After 21 days I knew I was in the habit so from then on I allowed myself 1 day off per week. Sundays became my weigh in day, I focused on my nutrition, and wrote down every work out I did on my calendar. It was so exciting to watch the pounds come off each week and reach my goals! 

It has been almost 7 months of diet and exercise. Now I am down to 200.6 (57.4 lost). No longer am I in pain and I am over half way to my goal of losing 100 pounds in one year!

Ice Cream Wars

Oh ice cream, why did I buy you two weeks ago? Luckily, Richard ate a full carton by himself (what to do with that man), but the cookie dough ice cream has been calling my name a lot this weekend, and I answered that call.

Someone told a funny story in church today. In short, this guy said his grandmother had some weight-issues, and she was trying to combat her sweets addiction. So being a religious person, she prayed about it. And the next day she woke up and announced she no longer liked chocolate. According to her grandson, she was dead serious; that she no longer cared for the taste. And from then on she found it easy to say no to chocolate.

It was a funny story, and afterwards, my friend nudged me with his elbow. I guess I know how to solve my addiction problem now! Hahaha. In all seriousness, though, I think prayer is a good tool to use when combating an addiction.

But another good idea is not buying the ice cream in the first place.

Saturday, July 30, 2011

Friday Farmer's Market

June to September in Seattle is my favorite time of year. 1. It's summer. 2. The local farmer's market is up and running. I absolutely love hanging out there on a Friday afternoon, browsing the selection, and listening to the music. We have invited some people over for dinner on Tuesday and I plan on cooking up a stir-fry for them, completed with as much local & organic produce I could lay my hands on. 

Whenever I go, I try to pick a vegetable that I'm unfamiliar with. This weeks pick was a different variety of zucchini. It's formal name has already escaped me. I knew I should've written it down! I was told it's a sweeter zucchini, that also stays a lot more firm when you steam it. I'm excited to try it out! 

Of course, I picked up the berries for good measure. Do they not look absolutely perfect? 
From Schuh Farms, Mount Vernon, WA

Thursday, July 28, 2011

Pancakes and Maple Syrup

I love maple syrup. I think it's the ideal topping for pancakes and waffles, and a delicious dipping choice for sausage and scrambled eggs. Yes, I dip my scrambled eggs. Sometimes.

But once again, it's like I've been living in la-la land all these years, and never realized how syrup is pretty much straight-up sugar. Holy schmoley! I'm extremely interested in trying pure maple syrup, but I've heard it's very expensive. Someday...

I love this. Check out the ingredient list on Richard's favorite "blueberry" syrup.

So, as you may have guessed, tonight's dinner was pancakes. Initially, I pulled out a pancake mix from my pantry, and then checked the label. Much to my surprise I noticed sugar as an ingredient! I was fairly close to going over my sugar count for the day, and I knew syrup would push me right to the edge, so I put away the box and pulled out Aunt Lisa's buttermilk pancake recipe instead (they taste better anyway).

For the syrup I had to carefully calculate how many teaspoons I could give myself so I wouldn't go over my goal. I'm not exactly sure, but I guessed my homemade maple syrup is about 44g of sugar in 1/4C. My brother helped me with the math (cuz that ain't my forte) and I gave myself 4 tsp of sugar which is about 14.6g. I also slathered my pancake with a tablespoon of peanut butter (1.5g).

I know all this measuring seems petty, but it's not all that difficult and I'm feeling much better about my food choices already.

I would just love to congratulate myself on meeting my goal...but just as I was writing this post, I remembered I ate a snack that included a lot of sweetened coconut, that I completely forgot to record. So, I went over. Bummer.

Alright, now to the good stuff. I adapted Aunt Lisa's recipe a bit and hope you enjoy them as much as we did. Richard was super pleased with them and said he never wants to taste that box-pancake-stuff again. (Yay for happy husband!)

Whole Wheat Buttermilk Pancakes

1 c. sifted white flour
1 c. sifted whole wheat flour
A spoonful of wheat germ
2 eggs
1 tsp. salt
2 c. buttermilk (I use powdered milk--with a tablespoon of lemon juice or vinegar)
1 1/4 tsp. baking soda
1/4 c. melted butter, cooled
3/4 tsp. baking powder
1 banana, mashed

Sift dry ingredients together. Add remaining ingredients and stir lightly just to moisten dry ingredients. Cook 'em up, and enjoy!

Tuesday, July 26, 2011

Gram Count Check-in

Sometimes I wonder if I'm doing my math right.

And then I wonder if I'm just doing better than I think I am.

I am still consuming more sugar than I want to be. Having a cup of cookie dough ice cream gives me 30g, or 7.5 tsp. That's a lot of sugar, but I could eat quite a lot of ice cream before maxing out my goal of 19tsp from the past week.

July 19: 50g--12.5tsp
July 20: 29g--7.25tsp
July 21: 75g--18.75tsp
July 22: 54.6g--13.65tsp (Should actually be higher cause I didn't measure all the snitches of frosting I tasted as I tried to make it.)
July 23: 75.6g--18.91tsp (Rough day. Potluck desserts. But I only took one brownie!)
July 24: 52.6g--13.15tsp
July 25: 19g--4.75tsp


Hooray! I met my first goal! I'm sure I'm missing something, somewhere and that my measurements are imperfect, but I am not stressing about that. I'm just doing the best I can. And cutting back to just 19tsp really wasn't that difficult. I was still putting a lot in my mouth.

As for my second goal of measuring my son's intake--I didn't do so well. I did it for one day, but found it pretty difficult to keep up with his continual snacking and meals. So I'm going to reformulate a plan for that little one.

I would love, love, love to hear about your sugar-intake goal, see your numbers in writing, and read a little bit about meeting/not-meeting your goal.

Starting today my goal is to eat no more than 15tsp of added sugar. Babysteps. I'll do my next report on Wednesday, Aug 3.

Theo Winner

Richard finds it funny that I'm choosing to giveaway chocolate bars on a blog where I am encouraging people not to eat as much sugar.

Is this not the sign of a messed up individual who is struggling to cut back, but still enjoying the good things in life?

Let me rephrase my personal goal as it stands at the moment: I want to significantly decrease the amount of sugar in my body by tracking my intake and reducing the amount of sugar I choose on a weekly basis. This does not mean cutting back completely or going cold-turkey. No way, Jose! I still plan on indulging in cupcake and cookie baking--I'll just plan it around a time where I can share the wealth, and not eat every cupcake from the pan. Maybe my perspective will change in the future, but right now I believe if you're going to indulge, you'd better invest in a good thing---a chocolate bar that's worth it, like Theo's.

Which brings us to our winner. Thank you to all those who entered, and especially to those who continue to read Sugar&Greens.

Alright, I'm on random.org right now....my son's gonna click the button...and the winner is:


SUZY! who requested both bars be toasted coconut. Good choice. That's the new flavor I picked up last time and it's mighty good.

Monday, July 25, 2011

USDA Rundown

The more I learn about organic foods, the more I try to implement locally-grown, organic produce into my diet. Not only are organic fruits and vegetables higher in vitamins, minerals, and proteins* but I also respect local-farming methods.

My husband first latched onto the idea of organic eating after reading a book titled "Silent Spring" which focuses on poisons from commonly used pesticides at home and in wide-spread agriculture and its affect on our food. Richard isn't a big reader so when this book grabbed his attention, he grabbed mine whenever he talked about it. Two years ago was the time we started to really focus on bringing more organic food into our home, and learn more about it. 

The USDA Organic-Certified seal first started appearing on food labels in 2002 with continued demand for organic products, and it was meant to keep a standard of accountability. But does the average consumer know what it takes to get this seal--what legal rules the producers and farmers have to follow in order to legally use that seal? 
Here's a little more about what this seal means:

•For a farmer to be "USDA Organic-Certified" the land must go through a three-year transition away from prohibited pesticides.

•13 pesticides are allowed in organic farming, but they are made from ingredients like bacteria and fungus, found in soil, flower petals, clay, and oils from plants. 

•Farmers must use approved methods and non-synthetic fertilizers.

•Small farmers may end up skipping the costs of getting organically certified but still practice sustainable farming. Some, simply because they can't afford to pay the fees to have the seal.  But, you can believe that if a small farmer has paid the sometimes $1000+ for "Organic" in writing, they'll advertise it.

•Organic meat farmers must give animals organic feed and allow them access to the outdoors. They engage in preventative measures to prevent disease. 

•Do not confuse "Organic" with other terms such as "all-natural," "free-range," or "hormone-free." These may be important factors to organic, but just displaying the latter terms doesn't necessarily mean organic.

•Products that have 100% organic ingredients, and processed according to USDA standards can bear the seal. But a product that has at least 95% organic ingredients can be labeled "organic" and have the seal as well. Think about this: is there really such thing as an organic cookie? It's all a bunch of food science.

•And my final thought: Organic junk food is still junk food. 

Did you know?

Children's chemical levels in the bloodstream can drop to negligible levels in as little as 7 days just by switching to organic vegetables.


*Stewart, Kimberly. Eating Between the Lines. Pg 10-11.
http://organic.lovetoknow.com/Permitted_Chemicals_List_for_Organic_Farming
http://simpleorganic.net/local-vs-organic-produce-which-is-better/ 
http://usda-fda.com/articles/organic.htm